Recipe of the week: Squiddy chocolate brownies

Whilst the children are still off school I thought I would share this easy, but fun recipe which requires a suitable amount of audience participation and spoon licking! These brownies are so moorish – but wonderful served warm with melting ice cream!

Squidgy chocolate brownies by Lesley Yates-Cinti

Ingredients:

100g Butter, chopped

100g Milk chocolate

75g Dark chocolate

2 Eggs, lightly beaten

125g Dark sugar

70g Self raising flour

25g Chocolate powder

Half bag of chocolate drops

Three handfuls of mini marshmallows

1 tsp Vanilla extract

1 x 9” Square baking silicone about 1” deep

Recipe:

Heat the oven to 160c and grease well your baking silicone.

Break up the milk and dark chocolate and add to the chopped Butter in a heatproof bowl, melt together slowly over a bain-marie (pan of simmering water) stir with a wooden spoon until almost melted, remove from the heat and continue to stir until fully melted.

In a separate bowl whisk together the two eggs, mix in the sugar and beat. Add the chocolate drops and vanilla extract.

Into the melted chocolate fold in the marshmallows, coating with the chocolate, add to the sugar and egg and mix thoroughly. Finally, sieve together the flour and chocolate powder and slowly fold into the mixture to fully combine.

Spread the mixture into the baking silicone ensuring you build up evenly at the sides rather than the centre. Bake in the middle of your pre-heated oven for approximately 30 minutes or until the centre of the brownies becomes slightly firm to touch. Remove from the oven and allow to cool on the baking tray, enabling the cooking process to continue and your Brownies to fully set.